The Zelda Gourmet: Twilight Princess

Showing posts with label Twilight Princess. Show all posts

Traveling in the clouds comes up in a number of LOZ games. The most obvious is Skyward Sword, but we a;so journey to a place in the clouds in Twilight Princess and Minish Cap. Today the weather is a little chilly and a trip to the clouds with a bowl of nummy stew is just the thing. Enjoy!

Gear!
Stew
2 lbs. chuck roast, cut into 1.2 inch cubes
2 T. potato starch
salt & pepper
3 cloves garlic, chopped
1 bay leaf
1 t. paprika
2 t. GF Worcestershire sauce
1 onion, chopped
3/4 c. red wine - I used Merlot
2 c. beef broth
1 c. carrots, chopped, 1/2 inch
2 c. potatoes, cubed 1.2 inch
1 c. green beams, quartered
bunch thyme
bunch rosemary
1/4 c dried mushrooms
1 T olive oil
1 T. butter

Dumplings
1 1/2 c AP GF Flour with xianthium gum
3 t. baking powder
1 t. salt
3/4 c milk
1/2 c. shredded cheddar
2 T. chives, chopped

Quest!

Prep chuck roast, onions, and garlic.

Place chuck roast, salt, pepper, and potato starch in a zippy bag and mix to coat.

In a cast iron enamel pot, melt butter and add olive oil. Add onions and sweat until translucent. Add garlic.

Add meat to pan/ Brown the meat, then add all other ingredients except the green beans.

Cook mixture together for about an hour. Remove thyme and rosemary bunches as well as the bay leaf.

Add green beans and simmer while we make the dumplings.

Let's make the dumplings! In a bowl, add flour, baking powder, chives and cheese. Mix together.

Add milk and stir together.

Spoon into the top of the stew and cook 10 minutes covered, then 10 minutes uncovered.

Spoon into a bowl and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

Bread is something we need to make more of. It is the thing that goes with everything and is always best fresh from the oven. It can take a bit of time to make and homemade doesn't have a very long shelf life. So today, we shall make bread that is portable enough for our hero to take with him on his quest, but tasty enough it won't leave the Inn - flat bread. I have never made this had it last more than a day, but I think you can keep it wrapped up in the freezer to heat up another day. Enjoy!

Gear!
2 cups GF AP Flour Blend with xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
2 cloves roasted garlic, chopped
1 teaspoon course salt
1 tablespoon garlic olive oil
3 eggs
¼ cup warm milk
½ to ¾ cup warm water

Quest!

Preheat the oven to 425 degrees F. Mix together flour, baking powder, rosemary, thyme, and salt together in a bowl.

Make a well in the middle of the bowl by pushing the flour to the sides. crack eggs into the middle. Add olive oil and garlic to the eggs.

Mix together pulling flour from the sides as you mix. until it is almost combined. Add warm water and milk. Continue to stir until completely combined. Let the mixture sit together for about 5-10 minutes.

Mixture should be pretty sticky, but more of a mass than before. If more on the thicker side, add a little more water, stir and let sit again.

On a cookie sheet lined with a silicone mat, spoon the dough into small sections and spread out with the back of the spoon. Top with a little more course salt and olive oil and bake for 15-18 minutes or until golden brown. Note: Your flat bread will take less time to cook if you spread it into larger and thinner pieces. This may require you to utilize more than one cookie sheet.

Enjoy warm! If you enjoy this flat bread like we do, it won't last long.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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It's September. This means that the days are getting shorter and cooler, Starbucks has brought back the pumpkin spice latte, and the internet is starting to hit the world with pumpkin recipes - so here is one more! As you most likely know by now, pumpkins appear in Twilight Princess in the Village of Ordon. The pumpkins are great! They even have rupees inside some of them. This recipe combines the two best things in a gluten free format - molasses cookies and pumpkin pie. I hope you like this recipe. I know my taste testers sure did. Enjoy!

Gear!

Crust
3/4 cup butter, softened
3/4 cup dark brown sugar
1 egg
1/3 cup black strap molasses
2 1/4 cups GF AP flour with xanthium gum
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp Chinese 5 spice
1/2 tsp salt

Filling
4 eggs
15 ozs pumpkin puree
1/2 cup dark brown sugar
14 oz coconut milk
2 T. GF AP flour
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1 T vanilla
1/2 tsp salt

Topping
1/4 cup Butterscotch Chips
1 T. Crisco
1/4 cup Semisweet Mini Chocolate Chips
1/2 cup Praline Pecans, chopped

Quest!

Let's start with the crust. Preheat the oven to 350 degrees F. Prep an 8x8 pan with non stick spray. In a mixing bowl, cream together butter and sugar.

Add egg and molasses. Continue to mix together.

Add flour, baking soda and spices. Stir together until well mixed.

Pour 1/2 of the batter into the pan and bake for 10-12 minutes. Set aside and let cool.

Once cooled, press cookie into itself to compact.

Don't forget to bake up the rest of the cookies! Roll into 1 inch balls. Roll in sugar and place on a cookie sheet. Press cookies down. Bake for 12-14 minutes.

Enjoy the extra cookies!

Now back to our regularly scheduled recipe. For the filling, combine the eggs, coconut milk, pumpkin, and brown sugar. Mix to combine. Add flour and spices and mix until smooth.

Pour mixture on top of our cooled crust and bake for 40 minutes.

At the 40 minute mark, sprinkle about 1/4 cup of sugar over the top of the custard. Continue baking for 10-15 minutes or until custard is set.

Done! Set aside until cooled.

Once cooled, add chopped pecans over the top.

Add mini chocolate chips.

Melt butterscotch and Crisco together in a double boiler or microwave. Drizzle over the top.

Cut bars and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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Frogs, frogs, frogs. It seems that frogs are definitely a reoccurring theme throughout many LOZ games. Some are used for medicine and some will sing and play games with and give you gifts for playing along. Well today we have taken a much different approach to the frogs that have brought us joy - they are on the menu. Yes, frog legs to be exact. Now to be honest with you, this was my first time having frog legs, so I wasn't 100% sure what to do with them. In fact, looking at the package with the frog legs inside reminded me of 7th grade science on dissection day - minus the smell of formaldehyde. So, like everything else in this world - I googled it to see what other people did with them. Turns out the vast majority of the recipes found were either deep fried or the French style. I have decided to put my own slant on the French style today for a couple reasons. First, I don't really want to do a lot of deep frying - you can deep fry anything - trust me the MN State Fair is just around the corner. Secondly, I have a partial bottle of Merlot left in the fridge and I think they will go quite well with this dish. In any case, I hope you too will give frog legs a try - maybe even with this recipe. Enjoy!

Gear!
2 pairs of frog legs
1/2 cup milk
2 T. AP GF flour
1 T. butter
1/2 t. salt
1/2 t. red pepper flakes
1/2 t. parsley flakes
1/2 t. paprika
1 t. garlic, chopped
1/2 c. Merlot
1 T. butter
2 T. fresh parsley
1 T. lemon juice

Quest!

First, we need to butcher our frog legs. Not as scary as it sounds. We just need to divide them into separate legs.

Soak the legs in milk for 30-45 minutes. Buttermilk might be a nice choice for this for future reference.

Let's get the coating ready. In a shallow dish, mix together flour, salt, red pepper flakes, parsley flakes and paprika.

Dredge legs in the flour mixture.

Melt 1 T butter in a nonstick pan. Add legs to pan and cook until golden golden brown. About 2-3 minutes per side.

Remove legs from pan and work on the sauce.

Add garlic to the pan and let cook for a minute. Add Merlot and cook down until reduced by half, Add fresh parsley and 1 T. butter to finish the sauce.

Add the legs back into the sauce to reheat. Coat in the sauce and serve.

Ta-da! Interesting and tastes somewhere between mussels and chicken. The Merlot really works well with the dish - as predicted. Hope you enjoyed!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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Cuccos - they help us float down and catch the rupees. They help us float to platforms that would otherwise be inaccessible to us. But once in a while, the cucco fails us or chases us in a large volume that makes us fight for our lives. With all these extra wings around, it is time to do something about it. So, today we will be dining on Cucco Wings. With two different sauces, there is lots to love. Enjoy!

Gear!
2-3 lbs Chicken Wings
Steamer Basket
Cookie Sheet
Paper Towels
Cooling Rack

Sauce 1: Blood Orange Sauce
Juice of 1 blood orange - pulp is okay
1/4 cup apple juice
1 T. GF Hoisin Sauce
1/2 tsp tamari
pinch of crushed red pepper flakes
splash of Tabasco
3 T sugar

Sauce 2: Spicy Wing Sauce
1/4 cup buffalo wing sauce
1/4 cup chili sauce
1/4 cup Asian BBQ sauce
1 tsp minced roasted garlic

Quest!

First let's render some of the fat off the chicken. Set up a steamer basket over boiling water. Place a single row of chicken wings in the steamer. Steam for approximately 7 minutes. It may take several batches to complete this part of the task.

Once the wings are steamed, place them on a cookie sheet and cooling rack with paper towels underneath. to catch any excess moisture. Place in the fridge for a couple of hours.

Let's make sauces! For each of the sauces, mix the recipe ingredients together in a bowl. If too thick to coat wings, microwave for 30 seconds before coating wings.